TY - JOUR
T1 - Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp
AU - Li, Jia Xiao
AU - Schieberle, Peter
AU - Steinhaus, Martin
N1 - Publisher Copyright:
© 2016, Springer-Verlag Berlin Heidelberg.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - Stable isotope dilution assays were developed for the quantitation of the highly volatile odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol using sodium (34S)sulphide, sodium (2H3)methanethiolate, (2H5)ethanethiol, and (2H7)propane-1-thiol as internal standards and 3-buten-2-one as derivatisation reagent. Applying sodium as the reducing agent, sodium (34S)sulphide was synthesised from 34S8 and sodium (2H3)methanethiolate from (2H6)dimethyl sulphide. The analytical approach included homogenisation of the food material with the added standards, derivatisation, solvent extraction, and solvent-assisted flavour evaporation (SAFE). Separate detection of analytes and standards was achieved by two-dimensional heart-cut gas chromatography–mass spectrometry using chemical ionisation and characteristic ions of the derivatives 4,4′-sulphanediyldi-2-butanone, 4-(methylsulphanyl)butan-2-one, 4-(ethylsulphanyl)butan-2-one, and 4-(propylsulphanyl)butan-2-one and their isotopically substituted analogues. Application of the approach to durian pulp resulted in high odour activity values (OAV = concentration/odour threshold) with ethanethiol (OAV 480000) being the most potent odorant, followed by methanethiol (OAV 45000), propane-1-thiol (OAV 6300), and hydrogen sulphide (OAV 330).
AB - Stable isotope dilution assays were developed for the quantitation of the highly volatile odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol using sodium (34S)sulphide, sodium (2H3)methanethiolate, (2H5)ethanethiol, and (2H7)propane-1-thiol as internal standards and 3-buten-2-one as derivatisation reagent. Applying sodium as the reducing agent, sodium (34S)sulphide was synthesised from 34S8 and sodium (2H3)methanethiolate from (2H6)dimethyl sulphide. The analytical approach included homogenisation of the food material with the added standards, derivatisation, solvent extraction, and solvent-assisted flavour evaporation (SAFE). Separate detection of analytes and standards was achieved by two-dimensional heart-cut gas chromatography–mass spectrometry using chemical ionisation and characteristic ions of the derivatives 4,4′-sulphanediyldi-2-butanone, 4-(methylsulphanyl)butan-2-one, 4-(ethylsulphanyl)butan-2-one, and 4-(propylsulphanyl)butan-2-one and their isotopically substituted analogues. Application of the approach to durian pulp resulted in high odour activity values (OAV = concentration/odour threshold) with ethanethiol (OAV 480000) being the most potent odorant, followed by methanethiol (OAV 45000), propane-1-thiol (OAV 6300), and hydrogen sulphide (OAV 330).
KW - Durio zibethinus
KW - Ethanethiol
KW - Hydrogen sulphide
KW - Methanethiol
KW - Propane-1-thiol
KW - Stable isotope dilution assay
UR - http://www.scopus.com/inward/record.url?scp=84973664458&partnerID=8YFLogxK
U2 - 10.1007/s00217-016-2723-z
DO - 10.1007/s00217-016-2723-z
M3 - Article
AN - SCOPUS:84973664458
SN - 1438-2377
VL - 243
SP - 69
EP - 79
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 1
ER -